Where did nachos come from? Are they all American or Mexican? Well, the story goes that, in the small town of Piedras Negras, Mexico in 1943, a group of wives of the US soldiers stationed just over the border in Texas, stopped in the Victory Club for a meal. The restaurant had already closed and the chef had left. So the maitre’d decided to make something for them anyway. Ignacia Anaya (also known as Nacho), cut some tortillas into triangles and cooked them up with some cheese. He threw on some jalapeño peppers and the Nachos Especiales were born.
The dish has evolved over the years. It can be a snack or a full, hearty meal. It’s up to the creativity of the chef!
Here is an easy way to make them for a meal –
What you need:
- 2/3 cup chopped onion
- 1 pound ground beef
- 3 Tablespoons chipotle in adobo
- 2 Tablespoon olive oil
- ½ teaspoon ground cumin
- 1 Tablespoon chili powder
- 8 street taco sized corn tortillas
- 1/3 cup crushed tortilla chips
- Sliced olives
- Chopped jalapeños
- ½ – 1 cup shredded cheddar
- Sour cream
- Minced, fresh cilantro
How to Do it:
Heat 1 Tablespoon and cook the ground beef with 1/3 cup onion, the cumin, chipotle, chili powder and salt and pepper to taste.
Heat the remaining olive oil in a skillet and fry the tortillas until they are crisp.
Place the tortillas on a pizza stone and top each evenly with the crushed tortilla chips, meat mixture, cheese, olives and jalapeños.
Cook at 375 degrees for about 25-30 minutes – or until the tortilla is brown and the cheese is bubbly.
Remove from heat and top with sour cream and cilantro. You can also top with any other nacho ingredient you like!
Makes 4 servings of two mini pizzas each
© Copyright 2017 The Lazy Gastronome
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